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Hearty Guinness® Mushroom and Chorizo Stew with Cashel Blue® Cheese

Hearty Guinness® Mushroom and Chorizo Stew with Cashel Blue® Cheese

for adults: add Cashel Blue® Cheese crumble
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
643 kcal
Protein
: 
28.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Soya
  • Wheat
  • Milk
Serving amount

600 grams

Potatoes

80 grams

Kale

250 grams

Mushrooms

2 unit(s)

Garlic

1 unit(s)

Onion

1 sachet(s)

Vegetable Stock

5 grams

Parsley

1 tin(s)

Tomato Paste

40 grams

Guinness® Paste

(Contains: Barley, Cereals containing gluten, Soya, Wheat)

60 grams

Cashel Blue® Cheese

(Contains: Milk)

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

to taste

Sugar

Energy (kJ)2689 kJ
Energy (kcal)643 kcal
Fat22.4 g
of which saturates11.2 g
Carbohydrate80.9 g
of which sugars15.7 g
Dietary Fiber11.3 g
Protein28.7 g
Salt4.3 g
Potassium1144 mg
Calcium47.6 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Pan with Lid
•Colander

Cooking Steps

Make the Colcannon
1
  • Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks (peeling optional). Finely chop the kale. Discard the stems.
  • Cook the potatoes in the boiling water for 8-10 mins, then add the kale. Cook until potatoes are fork tender, 8-10 mins more.
  • Drain in a colander. Return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Time to Fry
2
  • Roughly chop the mushrooms. Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all). 
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the onion, mushroom and garlic to the pan and fry until softened, stirring occasionally, 5-6 mins. Season with salt and pepper. Add the chorizo for the final 3-5 mins.
Simmer the Stew
3
  • Add the tomato paste, Guinness stock paste, a pinch of sugar, stock and 100ml water (per 2P).
  • Simmer for 8-10 mins. Add a splash of water, if required to loosen the sauce.
  • Season to taste with salt, pepper and sugar. 
Divide and Serve
4
  • Plate the mash and top with the hearty mushroom Guinness® stew.
  • Scatter over the parsley.
  • On the adult plate, crumble as much Cashel Blue® cheese as you'd like. 
Meal right image

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